Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Almond butter
2 tb Water
6 oz Graham crackers
2 c Pumpkin, cooked pureed
1 pk Silken tofu, firm
2/3 c Maple syrup
1/4 c Almond butter
1 tb Pumpkin pie spice
1 c Water
1 1/2 tb Agar powder

Lightly oil a 12" springform pan seet aside.

Mix together almond butter water. Set aside. Grind graham
crackers in a food processor into fine crumbs. Transfer to a large
bowl mix in the prepared almond butter-water mixture until coarse
crumbs are formed. Press firmly into bottom of prepared pan set
aside.

Puree pumpkin, tofu, maple syrup, almond butter spice. Set aside.
Meanwhile, simmer water agar in a small saucepan for 3 to 5 minutes,
whisking constantly. Immediately add to pumpkin mixture blend until
smooth.

Pour this mixture into the waiting crust smooth the top. Chill
overnight.

"Vegetarian Gourmet" Fall, 1995

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